Tomato and Pesto Chicken
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
8 ounces dry penne pasta, uncooked (8 oz = 2-1/2 cups)
3 cups small fresh broccoli florets
1 tablespoon olive oil
6 boneless skinless chicken breasts (5 oz each)
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
1/2 cup soft cream cheese spread
1/3 cup refrigerated basil pesto
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 112 mg | 11% |
Carbohydrate | 41 g | 14% |
Cholesterol | 106 mg | 35% |
Total Fat | 19 g | 30% |
Iron | 3 mg | 16% |
Calories | 519 kcal | 26% |
Sodium | 669 mg | 28% |
Protein | 43 g | 86% |
Saturated Fat | 6 g | 28% |
Sugars | 5 g | 0 |
Vitamin C | 33 mg | 56% |
Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned on both sides. Add undrained tomatoes and tomato sauce; bring to a boil. Reduce heat to medium-low; cover. Simmer 8 minutes or until chicken is no longer pink in centers (165°F).
Remove chicken from skillet; keep warm. Add cream cheese to sauce remaining in skillet; stir until cream cheese is melted completely. Stir in pesto; simmer 2 minutes to thicken slightly. Drain pasta. Add to skillet; mix lightly. Serve chicken with pasta mixture.
Pesto can be found with the refrigerated pasta in the grocer's refrigerated section.
Tomato and Pesto Chicken